by Ben Summerton Preparation time: 30mins Preparation time: 45 minutes Cooking time: 3-4 minutes per piece of bread Tips: Make fresh and eat soon after. To reheat, do not 'sprinkle' water before throwing into the microwave Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a recipe I used to like making years ago, but somehow forgot about it...until recently! I've probably forgotten a bunch of ingredients and processes, but the good news is that this is now really much simpler than I seem to recall, and still works really well! The other bonus is that this type of bread is, to the best of my knowledge, just about impossible to get in Seoul.
I indicate 'water or milk'. I use water if making thin crust pizza bases and milk if using as a dipping-type bread, ideal especially for curries! Quantities of liquid vary, depending on the particular flour you use.Basically, using water will produce a crisper bread, while milk will result in a softer bread, ideal for dipping into and soaking up curry sauces!
Ingredients 2 cups of plain flour (+ extra) - Cosco Water or Milk Vegetable Oil Salt
Method
In a large bowl, combine the 2 cups of flour with the salt and mix thoroughly. Be generous with the salt.
Create a well in the center and using 1 hand, gradually combine your liquid in a circular sort of fashion. As you get closer to having used up the flour, add in your little splash of vegetable oil. This just prevents the bread sticking to your pan a bit later on. You are aiming to produce a smooth ball of dough. Adjust liquid and flour until you achieve this. Hint: rub some dry flour between your fingers to remove any sticky dough from your fingers
Now let your dough rest for about 15-20 minutes in a draught free area.
Divide your dough up into golf-ball sized pieces (if making chipatti) or into quarters (if making pizza bases) and roll into balls, using a little extra flour so that they are no longer sticky. Place on a plate until ready to roll them all out.
On a lightly floured surface, roll each piece out. It should be very thin and should not exceed the diameter of the frying pan you're about to 'dry-fry' each piece in. Now dry-fry your first piece of bread. It will start to bubble up in various places, which means it's time to flip the bread. The second side will cook faster than the first!
Quickly, you'll get the hang of this and you'll be rolling them out while frying at the same time. This is the way to go!!
If making pizza bases, you can now start loading up your pizza toppings before whacking in the oven. If making the smaller chipatti, just keep dry and warm on a plate. Have a spare dish towel handy to keep the bread under wraps.
Note: I make this while waiting on Stage 3 of my Seoul Curry (meat variety).
Chipatti Bread or Pizza Base Recipe
by Ben SummertonPreparation time: 30mins
Preparation time: 45 minutes
Cooking time: 3-4 minutes per piece of bread
Tips: Make fresh and eat soon after. To reheat, do not 'sprinkle' water before throwing into the microwave
Ingredients, unless indicated, can be bought locally, from wherever. Otherwise, go to 'Where to buy stuff from'.
This is a recipe I used to like making years ago, but somehow forgot about it...until recently! I've probably forgotten a bunch of ingredients and processes, but the good news is that this is now really much simpler than I seem to recall, and still works really well! The other bonus is that this type of bread is, to the best of my knowledge, just about impossible to get in Seoul.
I indicate 'water or milk'. I use water if making thin crust pizza bases and milk if using as a dipping-type bread, ideal especially for curries! Quantities of liquid vary, depending on the particular flour you use.Basically, using water will produce a crisper bread, while milk will result in a softer bread, ideal for dipping into and soaking up curry sauces!
Ingredients
2 cups of plain flour (+ extra) - Cosco
Water or Milk
Vegetable Oil
Salt
Method
In a large bowl, combine the 2 cups of flour with the salt and mix thoroughly. Be generous with the salt.
Create a well in the center and using 1 hand, gradually combine your liquid in a circular sort of fashion. As you get closer to having used up the flour, add in your little splash of vegetable oil. This just prevents the bread sticking to your pan a bit later on. You are aiming to produce a smooth ball of dough. Adjust liquid and flour until you achieve this. Hint: rub some dry flour between your fingers to remove any sticky dough from your fingers
Now let your dough rest for about 15-20 minutes in a draught free area.
Divide your dough up into golf-ball sized pieces (if making chipatti) or into quarters (if making pizza bases) and roll into balls, using a little extra flour so that they are no longer sticky. Place on a plate until ready to roll them all out.
On a lightly floured surface, roll each piece out. It should be very thin and should not exceed the diameter of the frying pan you're about to 'dry-fry' each piece in. Now dry-fry your first piece of bread. It will start to bubble up in various places, which means it's time to flip the bread. The second side will cook faster than the first!
Quickly, you'll get the hang of this and you'll be rolling them out while frying at the same time. This is the way to go!!
If making pizza bases, you can now start loading up your pizza toppings before whacking in the oven. If making the smaller chipatti, just keep dry and warm on a plate. Have a spare dish towel handy to keep the bread under wraps.
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